Spinach and Mushroom crustless Quiche

Sometimes I love my brain and its random thoughts. I just went grocery shopping for some basic ingredients; bread, butter, eggs, some veggies, etc. And suddenly I thought, quiche! Wait, I have no crust......eh, I'm sure it can be done with no crust. So that is what I did, a crustless quiche.



4 eggs
1 cup milk
3 cups baby spinach
4 oz fresh mushrooms, diced
1 tbsp minced garlic
1/2 cup shredded Parmesan cheese
2 tbsp butter
1/2 tbsp dried onions
2 tsp salt, divided
1 tsp black pepper
4 splashes of hot sauce
a pinch red pepper

Preheat oven at 350 degrees. Rinse and slice and dice mushrooms. In skillet, melt butter and add garlic. Once butter is melted, saute baby spinach and mushrooms, add 1 tsp salt.

While veggies are sauteing, start egg mixture. Crack open 4 eggs into medium bowl, add milk and whisk, adding remaining salt, pepper, red pepper and hot sauce. Once veggies are cooked, placed into pie pan, I used a glass and sprayed with cooking spray. (When sauteing veggies, they will water down, so drain them). Place veggies into pie pan, add half of the 1/2 cup of cheese onto veggies and dried onions. Pour egg mixture into pie pan, and remaining shredded cheese.

Carefully place quiche into oven and bake for 45-60 mins, depending on your oven. Once thoroughly cooked, it should be slightly brown on top, let rest for a few mins, cut and serve.

Use as a main course or a side dish

And as always ENJOY!!!!